Zucchini Bread
A few years ago, I grew monster zucchinis in my garden and gave them away to everybody that I knew. One of my friend's grandmothers brought me back a zucchini loaf, and it was one of the best things I've ever had. Now, this recipe is a staple in my kitchen every August, when zucchinis are perfect and I'm ready for a nice baked good.
Zucchini Bread
Ingredients
Wet
- 3 eggs
- 1 cup oil
- 1¼ cups sugar
- 2 cups shredded zucchini
- 2 tsp vanilla
Dry
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- 3 tsp cinnamon
Additional
- Coarse sugar for sprinkling
- 1/2 cup semi sweet chocolate chips
Instructions
- 1
Preheat oven to 375°F. Grease a loaf pan.
- 2
In a large bowl, whisk together the eggs, oil, sugar, shredded zucchini, and vanilla.
- 3
Fold in the flour, baking soda, baking powder, and cinnamon. Mix just until everything is combined, don't overmix.
- 4
Gently fold in the chocolate chips.
- 5
Pour the batter into the prepared loaf pan, top with a big sprinkle of coarse sugar, and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Let the loaf cool in the pan for about 10–15 minutes, then transfer to a wire rack to finish cooling before slicing.
Lauren's Note
- Don't squeeze the zucchini dry. The moisture from the zucchini is what keeps this bread so soft and tender.
- I usually shred the zucchini with the large holes of a box grater.
- Start checking the loaf around 45 minutes. If the top is getting too dark before the center is done, loosely tent it with foil.
Frequently asked questions
Nope! Keep the skin on. It adds color and you won't notice it once baked.
Not usually. The moisture is important for the texture. If your zucchini is extremely wet, give it a gentle squeeze.
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
Keep it tightly wrapped or in an airtight container at room temperature for a few days. For longer storage, refrigerate or freeze it.
Absolutely. Wrap the cooled loaf tightly in plastic wrap and then foil, or freeze individual slices for an easy treat later.
